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Metabolism of Food Components > 1. Sources, Functions, and Nutrients Consumption Adequacy > Flashcards

1. Sources, Functions, and Nutrients Consumption Adequacy Flashcards

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1
Q

What are the six groups of nutrients?

A

Carbohydrates, proteins, fat, water, vitamins, minerals

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2
Q

Digestion in the mouth

A

Carbohydrates are broken down by ptialin (an amylase) to maltodextrin

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3
Q

Protein digestion starts where?

A

Stomach

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4
Q

Explain how dietary fibres can be beneficial for the body

A
  1. Fermentable dietary fibres: source of SCFA
  2. Non fermentable (insoluble) dietary fibres traps glucose (red chance of diabetes), lipids (red cholesterol), and sodium (red chance of hypertension)
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5
Q

How many essential amino acids are there?

A

children: 10
adults: 4

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6
Q

how many essential fatty acids are there?

A

2 (linoleic and linolenic)

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7
Q

What are nutrients?

A

Food compound that used by body
for normal functions of body
systems, growth, and health
maintenance

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8
Q

What are non-nutrients?

A

Substances other than nutrients
present in foods, usually cannot
be digested by the normal
metabolism pathways in the
body

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9
Q

Difference in function of macromolecules and micromolecules

A

Macromolecules (carbs, protein, fat, water) are used for energy production (catabolism)

Micromolecules (vitamins, minerals) help metabolism

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10
Q

Examples of non-nutrients

A

Phenolic compounds, dietary fibres, pigments

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11
Q

What are phenolic compounds

A

Bioactive compounds in food that are beneficial for human health (eg polyphenols, flavonoids)

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12
Q

Examples of soluble and non-soluble dietary fibres

A
  • Soluble: Cereals (barley, oat), sweet potato, potato, legumes, fruit (apple, banana, orange), and
    vegetable
  • Insoluble: Grains (wheat, corn, rice), vegetable
    (broccoli, carrot), legumes (soybean, peanut),
    unpeeled fruit
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13
Q

What are pigments

A

Food compound that give natural color and
have antioxidant effects

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14
Q

Main function of carbohydrates

A

Its simplest form (glucose) is a source of energy (ATP) for brain, nerves, lungs

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15
Q

Excess carbohydrates can cause?

A
  • obesity: excess glycogen causes excess sugar to be converted to fat (lipogenesis)
  • diabetes: high blood glucose interfering with insulin
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16
Q

carbohydrate deficiency can cause?

A

Starvation: Demolition of body’s protein.
Use of body fat → ketone bodies produced → KETOSIS

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17
Q

Main function of proteins

A
  • Building & forming substances for body tissues
  • Enzyme & hormone regulator
  • Body fluid balance regulator
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18
Q

Excess protein can cause?

A
  • Obesity: high protein foods are usually high in fats
  • Burden work of kidneys and liver (due to high nitrigen which must be metabolized and excreted)
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19
Q

Protein deficiency can cause?

A
  • Edema: Swelling of the limbs due to the accumulation of fluid in the tissues by means of osmotic pressure
  • Kwashiorkor: Symptoms of malnutrition characterized by swelling of the stomach
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20
Q

Main function of fats

A
  • Fat soluble vitamin carrier
  • Protection of important organs (heart, etc)
  • Energy storage
  • Provides flavour
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21
Q

Excess fats can cause?

A
  • Obesity
  • Atherosclerosis: Constriction of blood vessels due to fat and cholesterol deposits, so that O2 and nutrients cannot be circulated
22
Q

Fat deficiency can cause?

A
  • Impaired transport of fat soluble vitamins
  • Inhibit growth in children, because protein used as energy source instead
23
Q

Carbohydrate monosaccharides can be used as

A
  1. join to form polysaccharides
  2. converted to building blocks of other molecules (eg lipids, proteins, nucelotides)
24
Q

Fat is stored in

A

adipose tissue

25
Q

Essential compounds formed by proteins

A
  • hormones
  • enzymes
  • haemoglobin
  • compounds for blood clotting
  • tryptophan (precursor for niacin and serotonin)
26
Q

Examples of protein’s role in nutrient transport

A
  • retinol binding protein (vit A)
  • transferrin (Fe, Mn)
  • Lipoprotein (lipids)
27
Q

Main function of dietary fibres

A

SOLUBLE
* lower blood cholesterol, risk of diabetes and obesity, and gives longer feeling of fullness

INSOLUBLE
* add bulk to feces, accelerating feces transit time

28
Q

Excess dietary fibres can cause?

A
  • stomach gas pain (due to fermentation)
  • lower mineral absorption (as it binds the minerals)
  • lower digestibility of certain nutrients
29
Q

Dietary fibre deficiency can cause

A
  • Irregular bowel mvts, constipation
  • Lowered probiotics and good bacteria in gut
30
Q

Main function of chlorophyll pigment

A

antimutagenic, antioxidant

31
Q

Main function of carotenoid pigment

A

antioxidant, pro-vitamin A

32
Q

Main function of anthocyanin pigment

A

antioxidant

33
Q

Excess chlorophyll can cause?

A

color of stool and urine to turn green

34
Q

pigment deficiency can cause

A

increased susceptibility to free radicals

35
Q

main function of phenolic compounds

A
  • antioxidant
  • prevent cancer and cardiovascular disease
  • reduce inflammation
36
Q

Excess tannin (phenolic compound in tea) can cause?

A

Anemia, it binds Fe and reduce its absorption

37
Q

Phenolic compound deficiency can cause

A

increased susceptibility to free radicals

38
Q

Function of water

A
  • moisturize eye, mouth, nose
  • regulate body temperature (sweat)
  • dissolve drugs, minerals, nutrients
  • protector of tissues and organs
  • carry nutrients and O2 to body cells
  • reduce kidney workload
  • joint lubricants
  • prevent constipation
39
Q

Homeostasis of water, when there is too little water in the body

A
  1. Feels thirsty > drink water > regulated
  2. Kidney reabsorbs more water > regulated
  3. Activation of ADH (increased water absorption, less urination) > regulated
40
Q

Homeostasis of water, when there is too little water in the body

A
  1. No thirst > drink less water > regulated
  2. Kidney reabsorbs less water > regulated
  3. Inactivation of ADH (decreased water absorption, more urination) > regulated
41
Q

The body uses energy for

A
  • basal metabolism
  • specific dynamic action (metabolize food)
  • activity
42
Q

Synthesis of body fat from sugar or amino acids is called

A

lipogenesis

43
Q

essential fatty acids

A

linoleic acid (LA) and linolenic acid (ALA)

note: comprises 2% of total energy/day

44
Q

energy added for pregnant woman

A

2500kcal/day
for embryo development and milk production

45
Q

energy added for lactating women

A

650 kcal
(but 200kcal can be accumulated from pregnancy, so effectively 450kcal)

46
Q

Balanced nutrition guidelines from UU

A

UU No 18/12, Pasal 1 Ayat 4

Pillar 1: eat variety of foods
Pillar 2: Wash hands with soap
PIllar 3: Perform adequate physical activity
Pillar 4: Maintain normal body weight

47
Q

Recommended dietary allowance means…

A

The amount of certain nutrients needed for certain groups (based on age, sex, weight & height, and level of physical activity which includes almost all population (97.5%) to live a healthy life

48
Q

Uses of recommended dietary allowance

A
  • Reference to assess nutritional adequacy
  • Reference to arrange daily food intake
  • Reference for food supply planning
  • Reference for nutrition education
  • Reference for food labeling
49
Q

Nutritional adequacy rate (individual reference)

A

AKG (energy) 2150kcal
AKP (protein) 57 capita/day

50
Q

Nutritional adequacy rate (government reference)

A

Metabolism of Food Components (5 decks)

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